2) Heat an ovenproof casserole dish over a
high heat. Add your bacon lardons and cook over a medium-high heat until they
start to crisp up.Add the lamb to the pot along with the pepper and a drizzle
of oil if needed.

3) Cook
the lamb until it’s starts to brown. Add in the diced root vegetables and
onions. Cook until softened slightly.

4) Add the garlic and brown sugar. As the
sugar dissolves it’ll create a sticky, golden glaze over everything.

5) Once there’s a really nice colour add in
the tomato puree. Cook for a minute, reducing it down further. Add in the
tinned tomatoes and the red wine.

6) Finally add the butter beans into the pot.
Put the lid on and place it into the oven.

7) Cook for 2½ hours or until the lamb is
tender. Check on it every 30 minutes or so, giving it a stir and adding a
little water as needed.

Creamline
Top Tip: Serve the hotpot with seasonal vegetables and potatoes or with a wedge
of warm bread and a glass of wine!